Question 1

What information can I record for each ingredient?

Accepted Answer

Each restaurant records its own ingredients, including the purchased quantity and purchase cost in CHF. It can then associate those saved ingredients with its recipes.

Question 2

How is a recipe cost calculated?

Accepted Answer

A recipe combines recorded ingredients with the quantity used per serving. The cost shown in CHF adds the ingredient costs for those quantities. It is an ingredient calculation: it excludes other operating costs and does not set the actual selling price, which each restaurant decides.

Question 3

Where can I view allergen information?

Accepted Answer

Information is associated with ingredients and recipes, and is shown with dishes on restaurant menus. Each restaurant must verify this information and keep it up to date. Marmitono does not replace that review or certify that the data is accurate.

Question 4

How do I organize a weekly menu?

Accepted Answer

The menu organizes the week by day and meal slot. The restaurant assigns recipes it has already saved and enters the planned servings; Marmitono does not create recipes or assign them automatically.

Question 5

What can I include in a restaurant menu?

Accepted Answer

You can create menus for restaurant types, add dishes and food information, enter the actual CHF prices set by the restaurant, and optionally associate a saved recipe.

Question 6

Where do the shopping list ingredients and quantities come from?

Accepted Answer

The list groups ingredients and quantities from the recipes assigned to the weekly menu, based on the planned servings. It lets you review what is planned; it does not make purchases or place orders.

Frequently asked questions

Ingredients

Recipes and costs

Allergens

Weekly planning

Restaurant menus

Shopping list